Katachi Amti is the famous spicy lentil accompaniment for Puran Poli. The combination is a festive treat and this year I had made both for Holi. And as today is the first day of the Navratris, Ugadi, and Gudi Padwa, Katachi Amti with Puran Poli would make the perfect meal. This version of Amti is a little different from those I have made previously. This time I chose to make the masala for the Amti with raw spices. I brought together the Khara | Saabot Masalas | Whole Spices and ground them without dry roasting them first. This lent a very fresh and mellow taste to the Amti. The aroma was also very delicate and went beautifully with the cardamom and sweetness of the Puran Poli.
3/4 cup Chana Dal (Split Bengal Gram)
1/2 tsp haldi (turmeric)
4 lavang (cloves)
2 hari elaichi (green cardamom)
1/2" dalchini (cinnamon stick)
1 tsp zeera (cumin seeds)
8 kali mirch (black peppercorn)
1/4 cup nariyal (dry coconut powder)
Pinch jaiphal (nutmeg)
21/2 tsp gur (jaggery), or to taste
1 tsp imli paste (tamarind extract)
8 kari patta (curry leaves)
1/2 tsp lal mirch (red chili power)
Salt to taste
1 tsp oil
1/4 tsp rai (mustard seeds)
1/2 tsp zeera (cumin seeds)
1/8 tsp hing (asafoetida)
1/3 tsp methi (fenugreek seeds)
1 tsp Goda Masala
- Wash and soak the dal in plenty of water for a couple of hours.
- Place in the pressure cooker with a one and a half cups of water and the turmeric and cook for two whistles.
- Let the pressure drop, then open the cooker. Gently mash the dal, add 3 cups of water, set aside.
- Grind together the cumin, cinnamon, peppercorns, cloves, and cardamom. Add nutmeg to this blend.
- Add the blend to the cooked dal, stir and bring to a boil. Reduce heat and allow to cook for 15 minutes. Add a half cup water.
- Mix in the tamarind, jaggery, curry leaves, red chili powder, goda masala, and salt to taste. Continue to simmer on medium low heat, stirring occasionally for another 15 minutes. Turn off the heat.
- Prepare the tempering by heating the oil in a small saucepan. When hot, add the mustard seeds and once they begin to pop, add the cumin seeds and hing. Turn off the heat, add the fenugreek seeds.
- Immediately pour the tempering into the Amti.
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